Marry Me Chickpeas and Orzo
This Marry Me Chickpeas and Orzo is an easy one-pot vegetarian dinner made with chickpeas, sun-dried tomatoes, spinach, Parmesan, and a creamy sauce. Finished with fresh lemon juice, lemon zest, and parsley, this baked orzo is hearty, comforting, and perfect for a simple weeknight meal.
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Ingredients
- 1 medium/150g red onion sliced
- 3 cloves/15g garlic minced
- 8 oz/225g dry orzo
- 1/2 cup/50g sliced sun-dried tomatoes
- 12/3 cup/280g cooked chickpeas beans drained (one 14 oz can)
- 3 cups/710ml broth
- 1 cup/235ml cream
- 1 tsp/6g salt
- 1 tsp/2g sweet paprika
- 1/4 tsp/1g red pepper flakes
- 4 cups/120g fresh spinach chopped if large leaves
- 1/2 cup/50g grated Parmesan
- 2 tbsp/30ml lemon juice
- 2 tsp/4g lemon zest
- ¼ cup/7g chopped fresh parsley
- fresh ground pepper, fresh parsley, parmesan (for toppings)
Instructions
- Preheat oven to 375 °F/190 C.
- Mince garlic. Thinly slice the onion into quarter circles. Thinly slice the sun-dried tomatoes. Wash and chop the parsley. Wash and chop the spinach as needed.
- In a large baking dish, combine the orzo, sliced onion, garlic, and chickpeas.
- Add in the sun-dried tomatoes, paprika, salt, and red pepper flakes.
- Toss to distribute everything.
- Add the broth and cream. Stir until well distributed.
- Cover with foil and bake for 30 minutes.
- Remove from oven and stir everything to break up any orzo that has clumped.
- Add in the spinach, lemon juice, and parmesan. Stir to distribute everything.
- Return to the oven uncovered for 10-12 minutes until orzo is tender and spinach is cooked.
- Stir in the lemon zest and chopped parsley.
- Serve immediately garnished with more chopped parsley, parmesan, or fresh ground black pepper.
Servings: 4
Calories: 530kcal